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Tuesday, May 8, 2012

Gluten Free Banana Oat Pancakes {Sweet Treat Tuesday}

Yesterday I bought some bananas. Today I used them to make yummy banana oat pancakes. My kids loved these! And guess what? They are healthy! These actually cooked up pretty fluffy, but the oat flour adds some texture to the pancake that regular pancakes don't have. It was like eating banana bread with syrup, how could you go wrong? Like I said, the kids all gobbled them up. If you really do need these to be gluten free, make sure you choose oats that haven't been contaminated by wheat. You're going to love these!

*To make your own oat flour, just grind up old fashion oats in the food processor. Make sure to use non-contaminated oats if you have a gluten allergy so they will be gluten free.

Directions:

In a medium bowl, stir together the mashed bananas, melted butter, lemon juice and maple syrup.
Beat in the eggs. In another bowl, whisk together the oat flour, baking soda, salt, and spices.
Form a well in the center of the dry ingredients and pour in the wet ingredients. Incorporate dry ingredients into wet ingredients with big spoon until just mixed. Do not overmix. Let the batter sit for 5-10 minutes.

Heat a skillet over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.
Once the surface of the pan is hot enough, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. If the temperature is too high, they will cook to fast on the outside, adjust the temperature so that you get a slow cook on the outside. Serve the pancakes immediately topped with maple syrup and sliced bananas or any other yummy things you'd like!